Cream Cheese Cookies

By • September 29, 2011 • 132 Comments

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Author Notes: My mother's cream cheese cookies couldn't be easier to make, which makes them ideal for last-minute bake sales or houseguests. They're chewy in the center, where the texture is kind of like a coconut macaroon, with buttery, burnished edges that crumble like a sandcastle gently collapsing. The cream cheese gives the cookies a nearly unidentifiable tang that keeps you reaching for just one more.

My favorite part, though? My mother got the recipe at a Tupperware party in the 70s. One of the women brought a batch of the cookies with her, and at the end of the party, she dictated the ingredients and instructions to all of the other guests. Who knows how many subtle variations of this recipe exist today, legendary among countless other families?
Merrill Stubbs

Makes about 24 cookies

  • 8 tablespoons unsalted butter, at room temperature
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  1. Heat the oven to 350 degrees. Using a standing mixer or hand beaters, cream together the butter, cream cheese and sugar until light and fluffy, 3 to 5 minutes. Mix in the flour and salt, just until incorporated. Scrape down the bowl and give it a quick stir with a spoon to make sure everything is evenly mixed.
  2. Drop the batter by tablespoonfuls onto baking sheets lined with parchment, leaving about 1 1/2 inches between each cookie (they will spread a little). Bake for about 12 minutes, until the edges are golden brown. Do not over-bake, or the cookies won't be chewy! Cool slight on the cookie sheet, and then remove the cookies with a spatula and let them finish cooling on a rack.
Jump to Comments (132)

Comments (132) Questions (13)

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15 days ago richard plagmann

This is my new favorite cookie! So easy to make and they are fantastic! Getting rave reviews since I put them out.

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4 months ago Frances Eugenia

These are fantastic.

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4 months ago Bill Riordan

I just made these, but added @ 1/2 cup more flour ( I am at 8300 feet altitude in Cuenca, Ecuador and have learned to adjust for it). The cookies came out perfect...crisp on the outside/chewy on the inside as advertised. I gave each a slight dusting of powdered sugar. Thank you for a great recipe.

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5 months ago Maureen N

Oops! That butter measure should be 1 1/2 cups (3/4 of a 2 cup pkg). Sorry for the error >.<

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5 months ago Maureen N

I just made a triple batch with the following adjustments to create Confetti Coconut Cream Cheese Cookies

3/4 cup unsalted butter
3 oz pkg cream cheese
2 1/2 c sugar
2 1/2 c flour
1 cup shredded coconut
1/3 candy sprinkles

Baking time was the same, except for one note. This is the first time I've used a silicon baking sheet, and that required longer cooking. The cookies on the sheets where I used traditional parchment were great with the 12 minute time.

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6 months ago S B

My new favorite cookies. Served them with lime ice cream (recipe from Food52, of course) and guests went wild, refusing to leave without the recipes!

Merrill

6 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Have never thought to serve them together -- what a great idea! Glad they were both a success...

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6 months ago witloof

Hi Merrill,
I'm going on a six hour road trip on Friday, and I asked what snacks I could bring. My friend's eyes lit up, and she said, "Make those amazing cream cheese cookies!"
{I brought them to a dance festival four years ago, and apparently she still remembers them!}

Merrill

6 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad to hear it -- thanks for letting me know!

Stringio

11 months ago Candace Kaw

Used whole wheat flour and they were delicious! I finished them half an hour ago and they are nearly gone, my parents loved them!

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about 1 year ago Michelle de Lima

I just have to add my voice to the chorus of praise--so good! Based on other reviews I used Philadelphia instead of my usual Organic Valley, and reduced the sugar to 3/4 cup. I worried that might affect the texture, but they came out just like the picture and are so fragrant and delicious. Was planning to give out as part of a Christmas cookie medley, now not so sure I can part with them...

Bw

about 1 year ago Kelsey Miller

These are my FAVORITE cookies! I made them all the time while I was in college, and still make them when I just need a good cookie. I love the gooey, tangy middle coupled with the crunchy edges. From trial and error, I've done a lot of things wrong and a lot of things right with these cookies. Here's what I've found: 1) Baking directly onto a non-stick pan makes the cookies spread A LOT. This results in one giant cookie and/or cookies that aren't browned on the edges. Use an old cookie tin with a very, very thin layer of Crisco if you don't have parchment paper; 2) There's only 5 ingredients, so make sure those 5 ingredients are of high-quality. I couldn't always get the best ingredients in college, and this always resulted in inferior cookies; and 3) Take the butter and cream cheese out of the fridge and let them warm up to room temperature. Do not use them before they're ready. Do not warm or soften them in the microwave. Do not even think about it. If you're in a rush, you can put them at the back of your stove while your oven is preheating.

Stringio

about 1 year ago Lisa Dean

These cookies do taste good but mine look terrible. First off, don't use parchment paper. My cookies baked into it. I couldn't even peel it away. I was afraid to cook them directly on the cookie sheet. (If they stuck that bad to parchment paper...?) They didn't stick. In fact they were so greasy they slide into each other and baked together. Most of them baked out so flat the cookie actually separated giving it a snowflake look. What I'm left with are dozens of greasy, flat, separated cookies. I'm supposed to be taking these to a cookie exchange party this afternoon and I'm a little embarrassed by them. Don't get me wrong. They still taste good but I'm not sure I'll be able to get anyone to try one.

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about 1 year ago Count Mockula

You might have terrible parchment paper. The first roll I got changed my life. The second roll, a different brand, stuck to everything. I was always peeling it off the bottoms of loaves of bread in strips. Then I got a good batch again, and it's a lifesaver.

Stringio

about 1 year ago Patte Packey

One of the problems some may be having is that this recipe does not scale well, therefore prepare the dough one batch at a time. It's a very easy recipe, so it doesn't take much extra time. I also rest mine in the fridge for a while, and the cookies don't spread. As always, with so few ingredients make sure the butter is top quality and you will have beautiful cookies!

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about 1 year ago Galapagos

One of those variations came to me from a local cheese producer who printed up the same recipe but with fresh chèvre instead of the cream cheese. Look just like the photo. Cookies were good but I didn't think $5 of goat cheese added enough and I'd use cream cheese the next time.

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about 1 year ago Nutbutter

These cookies are heavenly, and they always impress! Sophisticated flavor and texture with 5 ingredients.. 'nuff said.

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about 1 year ago Gina

I made these last night. All gone as of this morning.

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over 1 year ago SusanR

I made a double batch of these last week, and they were all gone in a few days. My cookies came out looking exactly like the picture. The crunch on the outside, the chewy center. These cookies are perfect. I am thinking of making them today with half lavender sugar, half regular sugar. Great recipe!

Merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked them!

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about 1 year ago SusanR

I was going to post a picture of how perfectly mine came out following your directions exactly, but I cannot find a way to post a picture. Can someone help?

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about 1 year ago SusanR

So I have to say these cookies are amazing. One thing you need to do to make them perfectly is use the right ingredients. First, use Philadelphia Cream Cheese only. Today, I used organic sugar, and they did not come out right, so, I am going to stick to regular C&H sugar. Still I maintain, best cookie, easiest cookie, ever!

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about 1 year ago SusanR

Ugh. I think these cookies do benefit from particular ingredients, but... Following directions helps. I added the sugar after beating the cream cheese and butter for five minutes. Soooo the lesson here is don't be smug and make these from memory. :)

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over 1 year ago The Good Cook

How much do these cookies rise?

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over 1 year ago Lorey21

Very minimal

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over 1 year ago The Good Cook

How much do these cookies rise?

Parmigiano-reggiano_gal

over 1 year ago PRST

Made a double recipe yesterday with the addition of the zest from one large orange yielding a flavor reminiscent of a creamsicle! YUM! However, mine looked nothing like the ones photographed by Jennifer Causey. I was rather disappointed- they spread out more than just a little and hardly browned. I tried uping the oven temperature by 25 degrees to obtain the caramelized edges and tops to no avail. I think the amount of flour is critical in keeping the cookies from spreading more than just a little and wished weights would be given in addition to cup measurements. Also, my oven temperature is right-on so I wonder why they didn't brown like the photograph.

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over 1 year ago cookbookchick

Mine did the same thing the first time I made them -- I ended up with one big pan-sized cookie! Good, but.. Please see my posts elsewhere on this thread. I was using a different kind of cream cheese the first time, not the usual Philadelphia brand. The second time I did use Philly and they came out like the picture. Could it have been your cream cheese?

Stringio

over 1 year ago natashaepperson

I found that if i didn't follow the order of the ingredients they did not bake right...

Stringio

over 1 year ago natashaepperson

great idea on the orange zest though

Parmigiano-reggiano_gal

over 1 year ago PRST

Thanks cookbookchick!!!! I did see your post but for some reason it didn't click with me. I used Organic Valley Cream Cheese -maybe that was the reason they spread more than a little- sad as my first choice is always to use organic ingredients. I'll try again with Philadelphia. Mine were not a total flop- they just didn't look as good as the picture. I've seen a big difference before in baking when using inexpensive butters but it makes sense that the cream cheese would make a difference too.

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over 1 year ago Lea_e

Thanks for this lovely recipe. First time preparing cookies and it did turn out great! :)

Stringio

almost 2 years ago Micah Azalea

thank you! the were delish #Cream #cheese #Cookies pic.twitter.com/jIXt3PV9HO

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almost 2 years ago Lee Broderick

Just made these...OMG, they are wonderful. Taste like shortbread with a twist.

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almost 2 years ago Sigita

These are some of the most delicious and easy cookies one can make....but use the best ingredients - it will pay off in the flavor! Yum.

Stringio

almost 2 years ago Michelle Arnold

I made these and passed them around work today. People kept coming back to my desk asking if there were more. Great and easy recipe!

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almost 2 years ago stingraystirs

These cookies are delicious and fast. I have made them three times now. The last time I doubled the batch and added the juice and zest of a meyer lemon. Even better. Thanks for the recipe.

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almost 2 years ago KellyinToronto

This is one TRULY great recipe! I made one batch for a dinner party of four and one very pregnant friend last night for the Superbowl. As they came out of the oven, my husband bit into a cookie, looked at me and said "You need to make two more batches... seriously..." and made off with about 5.
Three batches and one evening later, there's only six left in my house!

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almost 2 years ago pj72990

My mom used to make these and added a little almond e tract. I just made them that way and it took me way back! Thanks so much...I always wanted this recipe but she never wrote it down.

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about 2 years ago Ms.Martha

I added orange zest and lavender. Yum E.

Baci1

over 2 years ago HalfPint

HalfPint is a trusted home cook.

Made this for a potluck. Big hit, many requests for recipe. I added a little bit of tangerine essential oil for an intoxicating fragrance. Next time, I'm adding peppermint oil and dipping them in dark chocolate.

Merrill

over 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Brilliant!

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over 2 years ago pqmommy

Excellent cookies! I did add a bit of vanilla and lemon zest. I measured out .5 oz portions and baked them at 375 for 10 minutes. The recipe made 30 at that size. Thanks for a new addition to my Christmas platter!

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over 2 years ago mabeskoh

Sorry for the silly question - Is one cup equivalent to 250ml or 300ml?

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over 2 years ago nutcakes

250 ml, 300 would be 1 and 1/4 cup. Next time, instead of using a comment, click 'have a question about this recipe?' That will put the question on the hotline and you will likely get a faster answer.

Coles_phillips2_life

over 2 years ago erinrae

These are incredible. I've made them for a few friend get togethers and they are now referred to as "The Cookies" and I'm not encouraged to bring anything but these.

I use 8 ounces of (light) Neufchâtel because that's the size of a brick (and obviously I double the recipe every time). I also use wheat flour, which seems to make them take slightly longer in the oven. And like some other readers, I prefer slightly less sweet desserts, so I use scant cups of sugar (probably a total of 1 2/3 cup for two batches).

Stringio

over 2 years ago natashaepperson

i'm not sure what i am doing wrong. i've made these cookies 3 times. the first time I made them they came out perfect. The 2nd and 3rd time I've made them they were complete failures, they came out doey soft and never hardened, the edges were not set at all. they tasted too buttery yet i'm using the required amt of ingredients. Has anyone else had this problem?

Merrill

over 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Hmm. Are you using the same oven, baking sheets, etc.? I have to say I haven't heard of this happening before -- sounds like your oven heat might be too low?

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over 2 years ago Zaman

I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!

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over 2 years ago Zaman

I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!

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over 2 years ago Zaman

I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!

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over 2 years ago Zaman

I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!

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over 2 years ago Zaman

I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!

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almost 3 years ago Gastroguy

I occasionally like to bring in homemade treats for my coworkers once in a while to give them a little unexpected bright spot. These cookies definitely fit the bill. Everyone thought they were wonderful! I almost felt guilty since they were so easy to make and definitely not my own recipe. Considering I still have more than 1/2 a brick of cream cheese in my fridge, I'll definitely be making more of these in the very near future. After all, I can't let my coworkers have ALL of the cookies!

Food52

almost 3 years ago Manhattan Tart

I doubled the recipe so I could use up most of a brick of Neufchatel (light) cream cheese. A doubled recipe yielded about 40 cookies, using a slightly rounded 1.5" cookies scoop. They were great and DID have that yummy tang -- which sadly meant my kids were a little disconcerted by them. (The good news is I also got to try the Secret Cookies the day after making these so my kids had dessert for their lunches!) I added a tsp. or so of vanilla and imagine they'd be terrific with some lemon zest. They were soft on the inside, crisp on the outside and they disappeared at my husband's office to rave reviews.

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almost 3 years ago TheWimpyVegetarian

I did a twist on these for one of the cookie batches I made today by adding chocolate powder, an egg (since I'm baking at drier high altitude) and a little vanilla extract. I love love love these!

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about 3 years ago DeArmasA

WOW! I've never been a fan of "sugar" cookies - these are fantastic! Now I have to rethink giving them away :-)

Smallsyshi

about 3 years ago mayuchico

I tried with the cookie press. They came out fine! Thanks!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad to hear it -- and now I know what to say when the next person asks!

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about 3 years ago Cbug

Genius. Simply genius! These are fast, easy and awesome! I even managed to make they look vaguely presentable (not my forte with baking!) so I could give them as gifts!
Thank you SO much for this recipe!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're so welcome -- glad you liked them!

Smallsyshi

about 3 years ago mayuchico

HI. Do you think this dough is suitable for a cookie press?
Thanks!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I've never tried it, but it should work!

Pj_zeitgeist

about 3 years ago Paige L.

I made exactly 15 cookies with one batch (would have been 16 had I not eaten some raw batter) and they cooked for closer to 18 minutes. I'm guessing my version of a tablespoon is a little more generous than it should be. That said, they turned out great. Just the right amount of crunchy and soft. Perhaps a tad sweet but I could easily down the entire batch as-is. This recipe will definitely be added to my cookie rotation.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I think you probably did make bigger cookies than I usually do -- happy you liked them, though! These are definitely a little on the sweeter side. If you were to decrease the sugar by a tablespoon or two, they should still turn out fine.

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about 3 years ago Yogicfioodie

Super recipe!
Loved by everyone, so simple to whip up.
Thank you for sharing!!!

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about 3 years ago Yogicfioodie

I made these last night... Doubled the batch after reading those fantastic comments. Super delicious!!
These are addictive! My 3 yrs. old girl downed 2 already!
Keeper~~!!!!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked them!

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about 3 years ago Seattle Shannon

This makes me want to start hosting Tupperware parties. I resisted the urge to add anything to the first batch (citrus, cardamom, etc.), and they really are terrific plain. I predict that when the family tastes these (i.e., consumes the entire first batch, I'll get requests for more soon.

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about 3 years ago Summer of Eggplant

At out house these have been renamed 'crack cookies'. I made some on Friday for the cookbook party on Sunday, a friend came over to dinner that night and she ate 1/3 of the cookies. She doesn't even like cookies. These are awesome and so easy. I made more the next day. I have the recipe memorized now.

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about 3 years ago Panfusine

OOHH.. I'm adopting that word.. Just went back for the last one & discovered that my ''cookie neutral other half beat me to it! How was your party Summer of eggplant?? that's the third consecutive party that these crack cookies were made for, Sdebrango & I both had them!

Kmd0412.2

about 3 years ago Katey501

I just took my first batch out of the oven...'crack cookies' are definitely what they should be re-named...OMG! I love the chewy middle.

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about 3 years ago chum

With apologies to Christina Tosi of Momofuku Milk Bar, who invented (and copyrighted) Crack Pie.

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about 3 years ago Bevi

I don't think an apology is necessary. I have heard people put the word "crack" in front of all sorts of food items for years - since the word "crack" became a synonym for "addition"... crack brownies, crack cupcakes, etc.

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about 3 years ago chum

Sorry, I meant trademarked, not copyrighted.

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about 3 years ago jenniebgood

Made these last weekend and they were a huge hit! Next time I'm thinking about making them thumbprints and topping them with a smidge of tangerine-ginger curd from Stonewall Kitchen that I'm loving lately....I'll let you know how they come out.

Cakes

about 3 years ago Bevi

These are DeeeeeLish! I baked at 375 for 14 minutes, added a little vanilla, and both orange and lemon zest. Fantabulous!

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about 3 years ago User6789

Excellent cookies!

August-me

about 3 years ago petrichor

These are doubly amazing with lemon zest and juice from 1/2 a lemon. My coworkers annihilated the bag I brought to the office

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about 3 years ago cheesypennies

Just made a double batch of these so I could try a variety of flavors: one plain, one with lemon zest and almond extract, and one with lemon zest, almond extract and anise. Each one was incredible! Will be posting and sharing this recipe as soon as I can stop "taste testing" my samples. THANK YOU!!!

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about 3 years ago Dubbskii

Now I HAVE to try these cookies!! I'm going to make them tonight. I love the almond extract suggestion :)

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about 3 years ago shorenuf

First saw this recipe in the Pittsburgh Post-Gazette in 1968 and have been making it since then. It was attributed to Carl Reiner. Dynamite cookie!

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about 3 years ago seisinger

Merrill - I went to a Moroccan-themed potluck in the neighborhood last night and made these cookies and added lemon zest and cinnamon to get them 'on message.' Also made Moroccan Carrot Salad from the NYT cookbook and both were major hits. All credit to you guys!! Sarah

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about 3 years ago witloof

Many compliments and many requests for the recipe! A total keeper!!!

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about 3 years ago witloof

I just pulled a batch out of the oven and waiting for them to cool. Going to take them to an event this evening so am trying to resist tasting them! The dough reminds me exactly of cream cheese frosting, which is my all time favorite, so I'm sure I will love them.

BTW I was irresistibly drawn to this recipe via Amanda's tweet.

Farmer's_market

about 3 years ago amysarah

For some reason, we more frequently ate cream cheese and jelly, than PB&J, sandwiches when I was a kid. Loved them. So I made a batch of these cookies and turned them into 'CC&J sandwiches' with homemade apple cider jelly i got as a gift. Delicious. (I added vanilla and cardamom to the dough.) Btw, I also had better results with a 375 oven and reducing the sugar to about 3/4 c. They spread well when all ingredients were room temp - and even though I dropped them from a spoon, i smushed them down a little too. Great texture!

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about 3 years ago ImaChef

Sound nice, but confused how this got categorized in the: 'serves a crowd', when it only makes 2 dozen cookies?!

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about 3 years ago EmilyC

I understand what all of the buzz is about -- these cookies rock! So simple, and so delicious. I doubled the recipe and added the zest from two large lemons. I shared them with colleagues and they were a big hit.

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about 3 years ago assya85

I made these today, and they turned out wonderful
A nice crust and chewy in the centre... Almost perfect...
But like some readers, I thought they were to sweet.
I don't know if I can cut the sugar, or put 1/2 cup sugar and 1/2 cup almond powder which I love ?
I don't want to put cardamom or saffron like suggested because I love the taste as it is and I love the texture as well

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about 3 years ago assya85

I made these today, and they turned out wonderful
A nice crust and chewy in the centre... Almost perfect...
But like some readers, I thought they were to sweet.
I don't know if I can cut the sugar, or put 1/2 cup sugar and 1/2 cup almond powder which I love ?
I don't want to put cardamom or saffron like suggested because I love the taste as it is and I love the texture as well

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about 3 years ago WileyP

Thanks for this great recipe, merrill! These looked so good I whipped up a batch of them for Sis' meeting of the San Ignacio Art League last Thursday. Thank goodness i tried one before I took them over there, because there weren't any left when they got done - and there were only three members there this week! What a wonderful little crunch on the outside and kind of a sweet-and-slightly-tart chewy-ness inside! I'm going to take a couple batches to the folks in the chemotherapy clinic on Tuesday, and I know they will love 'em...if they get past the doctors and nurses!

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about 3 years ago JKMurphy

we're trying to cut white sugar intake, so I used 1/2 cup white sugar - with 1 teaspoon of lemon zest mixed in - and 1/4 cup of agave nectar. I think it worked great! 375 degrees for 12 minutes - they didn't spread very much but edges did get brown and center is soft & chewy. Thanks!

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about 3 years ago growinggourmand

these loook quite scrumptious... I'm tempeted to try them!!!!!!!!

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about 3 years ago Gingerdaddy

Made a double batch of dough. The last sheet of cookies came out perfectly. By the last batch I had upped the temperature to 375 and baked for 14 min. They are totally addictive, so I ate a few and had my husband take the rest to his job. He works at an elementary school. WHAT HAVE I DONE. They loved them so much they declared me the official school cookie baker.

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about 3 years ago flavoristabarr

These are lovely. We just made them and next time I'm going to add some poppy seeds and lemon zest! I baked them in convection oven at 325 for 12 minutes which was perfect.

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about 3 years ago MWetzel

hello fellow bakers. just made these with ricotta, vanilla & almond extracts. YUM









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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

MWetzel, how did you change the other ingredients to use the ricotta? Very interested, as I often have homemade ricotta on hand. ;o)

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about 3 years ago MWetzel

Just substituted the ricotta for the sour cream equally : )

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about 3 years ago fayehess

When I met my husband he was baffled by my shakes from lack of homemade cookies in the house. He gets it now, because of cookies like these. I made them with half the sugar so that I could add a teeny spoon of raspberry jam on each for the Scott (husband) addicted to anything raspberry.

Chili_falcon

about 3 years ago gbatrucks

Well, maybe we're just getting used to the bland pastries here in Mexico, But the wife and I found these over-poweringly sweet. I'll try cutting the sugar back to 3/4 C, add some zest and maybe some ground green cardamom.

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about 3 years ago Panfusine

yep, it was a tad too sweet for me too, but the amount was just right when I made a version with saffron, cardamom & fresh grated coconut.. turned out beautifully!

Chili_falcon

about 3 years ago gbatrucks

..Just made a batch with 3/4C sugar, 8 pods fine ground cardamon & zest of 1 lemon....mighty tasty.

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about 3 years ago Starkeisha

Wow! I just finished making these cookies. They are amazing, I added the zest of a lemon and it adds that extra something. I could eat the entire batch...they were super easy and very few ingredients, PERFECT!

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about 3 years ago maclover

These are delicious and incredibly easy! I made a double batch and experimented with rolling little balls of dough vs. just pushing the dough off the spoon in a little pile, and I recommend the latter. The rough, golden edges I got remind me of macaroons. Such a simple treat!

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about 3 years ago Thartge

I had the opposite problem -- mine didn't spread at all! I used white whole wheat flour. Would that make a difference?

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about 3 years ago KingKelsey

Ohhh my favorite cookie recipe is almost just like this! The only difference is that you swirl in melted chocolate --> it's perfection. I HIGHLY recommend it

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about 3 years ago Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

As I type this I'm chewing one of these cookies that was baked by Merrill herself. I swear, they are ADDICTIVE.

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about 3 years ago cookbookchick

Yes they are! But I feel like I got a "loaves and fishes" kind of experience out of this, if you know what I mean..

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about 3 years ago cookbookchick

(Not that I'm complaining -- more is better, in this case. But I AM mystified!)

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about 3 years ago cookbookchick

Made these last night. First, let me say that my experience demonstrates that one should follow instructions. I have parchment but I decided a silicone mat would work just as well. Ha! I watched with horror through the oven door as the little mounds of dough oozed and slid across the stick-free surface, ran together and emerged as one gigundo, scallopy-edged, very flat and thin cookie. (Tasty, though!) So out came the parchment paper -- which solved the oozing problem, but I still got cookies that are quite thin. I didn't get that nice little mound in the middle that we see in the picture. I added lemon zest to the next batches, an addition I find quite appealing. But quantity-wise, I had the opposite problem of djnvz -- using a one tablespoon scoop I got FIVE DOZEN 3-inch cookies! Merrill, where did I go wrong?? (No, I did not double the recipe.)

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I am totally baffled! You're not at high altitude or anything, are you? How long did the cookies take to bake?

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about 3 years ago cookbookchick

Nope! More like at sea level, by the South River in Annapolis. The only variable I can think of is that I used cream cheese from our nearby Amish market, rather than good ol' Philadelphia brand. It's sold by the pound, cut off of a big block, but I weighed the 3 ounces called for in the recipe. I baked them for about 11 to 12 minutes. I did up the temp to 375, thinking that might keep them from spreading so much. They look beautiful and they're delicious, but rather flat, thin and dainty. And you are so right about being careful not to over bake them -- I found that taking them out when they were still quite white except for the brown edges resulted in them looking much more done as they cooled.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Fascinating. Think it must be the cream cheese. Do you think it could have a slightly higher water content than the commercial kind?

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about 3 years ago cookbookchick

Might be -- I'll get some Philadelphia and do a side-by-side comparison. In fact, I'll use it to make a second batch, just for the sake of experiment, of course -- not because we can't stop eating them! :-) Stay tuned!

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about 3 years ago cookbookchick

Okay! I did the experiment and yes, the difference is in fact in the cream cheese. When I used good ol' Philadelphia brand, the cookies looked just like yours in the photo, Merrill. Not sure which I prefer, but now I have a choice. Next up -- your mom's Secret Cookies!

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about 3 years ago nutcakes

I was so happy to find a fan-freaking-tabulous egg free cookie for my allergic friend, I wish bakers here would put egg free tags for baking. I made these up right away. I ate one warm and one cold and they are excellent as is with a crisp edge and soft middle and chewy all around. I would have added lemon zest but I'm not in my house with a zester and they don't need it. I hope they stay crisp and chewy. Any tips on storage?

I was able to get the attractive ridge like in the picture by sweeping a leveled round tablespoon onto the baking sheet with my finger, and letting it lie as is. My batch produced 29 cookies. Took 13 to 14 minutes in the oven. I set the convection on after the first batch but it only reduced the time by a minute. I always ignore times and just bake till done, usually, just using the recipe as a guideline. Eveyone, make thise now!

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about 3 years ago amy_saia_thompson

Wow! This tastes just like the crust of my lemon bars, amazing. Will definitely use lemon zest next time. Ever put nuts in these?

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about 3 years ago djnvz

I made these last night and after 12 mins they were still so pale I had to leave them in the oven for a little bit longer. Not sure if its coz I didn't use a mixer or a hand blender, or if my spoonfuls were too big (they did end up just being 16 cookies in all) but I wasn't too happy with this first batch. My hubby still liked them though, there's only 5 left as we speak. Is there a better technique? Should it be in the middle of the oven, higher or lower? Flatten the spoonfuls? I am making another batch so I hope this turns out more like the picture.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I think they were probably a little too big -- the dough should make about 24 cookies. Also, sometimes I find that in cooler ovens, it helps to turn the temp up to 375 -- might want to try that next time, but do keep an eye on them! They should be pale in the center but a nice dark brown on the bottom and edges. Also, I made them tonight, and they took more like 14 minutes to cook, so don't worry if you need to leave them in the oven a bit longer!

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about 3 years ago Lorey21

Today I baked your delicious banana bread & these yummy little cookies. Both tuned out perfect without substitutions.

The Cream Cheese Cookies are amazing! I shared the recipe on my Facebook page generating a ton of comments & some shares. Before my family eats them all up, I'm packing a few for some friends at the office.

Thanks Merrill & Food52, glad I found you. : )

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're very welcome, and thanks for sharing the recipe on FB!

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about 3 years ago CandiceHope

I haven't made these yet, but I think when I do I will also dunk them in some melted semi-sweet chocolate!

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about 3 years ago Gabriella Rose

Eager to make a batch, until I read it takes 1 cup of sugar. I was recently diagnosed with Type 2 diabetes. Anyone, clever enough to suggest a sugar substitute other than an artificial sweetener.

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about 3 years ago Niknud

These are ridiculously good cookies - chewy on the inside, crumbly on the outside. Oh, and super fast which automatically adds three bonus gold star stickies in my book! I added a little bit of lemon zest (because I can't help myself) and as soon as the butter comes to room temperature I'm making a second batch....because the husband/kids performed a few too many 'quality checks' on the first batch!

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about 3 years ago Angela

These really hit the spot with their simplicity. We scooped out half and added a little lemon zest to the remaining half. Both are great and perfect for this cold rainy day. Boiling water for tea now! :)

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about 3 years ago Panfusine

this is the fastest cookie I've EVER come across. Just imagining the grin on my kindergarteners face as he comes home to these (they're in the oven right now..) PRICELESS!!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Fast and furious! Love all these people -- like you -- who are making cookies for their kids.

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about 3 years ago ashleychasesdinner

Yum, Yum! My kids will be so happy when they get home from school today!!

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about 3 years ago ashleychasesdinner

I just took these out of the oven, WOW! Easy and delicious. My kids think I am the best ever!!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked them!

Mcs

about 3 years ago mcs3000

I came home from a dinner stuffed, but couldn't resist making these. So simple and so delicious. You're so right, Merrill. The tang from the cream cheese make these irresistible + perfect w/the crisp, burnished edges. Total time: under 30 minutes. Genius.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You are unreal! So glad they turned out well.